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White Bean And Tuna Salad

Ingredients: 5 Ounce(s) Great Northern Beans 2 Tablespoon(s) Olive oil 1/2 Cup(s) Thinly sliced celery 1/3 Cup(s) Very thinly sliced red onion 1 6 1/8 ounces albacore tuna 1 small Ripe tomato, cored and diced 2 Tablespoon(s) Finely chopped fresh parsley 2 Tablespoon(s) Fresh lemon juice Directions: Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add the celery, onion, tuna, tomato, parsley, and lemon juice. Season to taste with salt and pepper, and toss to mix. Let the salad stand at room temperature for 30 minutes to 1 hour before serving. The salad may be made up to 1 day ahead. Bring to room temperature 30 minutes before serving and check the seasoning.
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